Amaretto Cream Pie

Mix in a saucepan the sugar, salt, cornstarch and flour. Stir milk in gradually. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute. Remove from heat. Slowly stir half the mixture into the egg yolks, slightly beaten. Then blend the egg mixture back into the saucepan with the remaining hot mixture. Boil 1 minute more, stirring constantly. Blend in butter, almond extract and Amaretto. Pour into the baked pastry shell. Chill thoroughly. Top with meringue or whipped cream.

For the whipped cream topping, beat whipping cream on high with a mixer until soft peaks form. Fold in powdered sugar and almond extract. Sprinkle with toasted almonds.